Double Fermented Oat Porridge Bread

Inspired by Tartine no.3, I used his double ferment method in preparing this bread. Using Kefir Whey to soak quick cooking oats overnight in 3:1 ratio (375:125). As it has significantly soften so I didnt boil it down, rather I only added the drained oats into the dough. Oatie flavor is apparent and complement well with almonds, however the crumb was a bit disappointing. It taste like a sandwich bread more than a boldly baked bread, it has moist n soft crumb, but its not open enough.

Oat Porridge Bread

Source

Total Weight

2225

Serving

3

Weight per Serving

741.66667

Total Flour

1100

Total Water

850

Total Hydration

77.27%

Multi-grain %

40.91%

Build 1

Build 2

Build 3

Soaker

Final Dough

Add-In

Total

Levain

White Starter (100%)

100

100

Wholewheat Starter

100

100

Rye Starter

0

Yeast Water Levain (100%)

0

200

Flour

Extra-High Protein Flour (>14%)

0

Bread Flour

600

600

AP Flour

0

200

0

0

0

600

0

600

Wholemeal Flour

Wholewheat Flour

250

250

Rye Flour

100

100

Corn Flour

50

50

0

0

0

0

400

0

400

Liquid

Water

750

750

Milk

0

Raisin Soaker Water

0

Yeast Water

0

0

0

0

0

0

0

0

750

0

750

Others

0

Yeast

0

Salt

25

25

Oat Porridge

300

300

0

0

0

0

0

0

25

300

325

ADD-IN

0

Almond

150

150

0

0

0

0

0

150

150

Direction

Autolyse all ingridient (except Salt & Yeast)

40 Min

Add Salt, Mixed with Pincer Method

S&F 6 Times @ 30min interval

3 Hours

Total Bulk Fermentation (21C)

6 Hours

Retard

6 Hours

Bake - Steam

15

Bake -Uncover

25

Internal Temp 210F

I am not sure if this is due to not enough first fermentation or im not gentle enough with the dough. One thing can be certain is that surface tension wasnt enough for the batard, which is why it spread a bit.